I have a deep love for a beach sandwich but since it’s a meal that requires travelling, that you’re eating in the hot hot heat, and likely in a less than ideal sitting/eating position, a beach sandwich has rules people.
smoky corn pimento turkey sandwich
serves: 1
time: 15 minutes
This one hits the sweet spot: hearty enough to actually fill you up, but not so rich that you regret it by wave two, lots of different flavors but they’re all packed together into a tasty spread, and the correct order for ideal non-sogginess. And the most important tip I can give you: brush your bread with olive oil before building. It creates a barrier that keeps moisture out and means your sandwich is just as good three hours later as it is fresh. You’re welcome
before you start
Can I make this sandwich ahead of time? of course, it is a beach sandwich after all. Assemble it fully (hold the chips until right before eating), wrap tightly in parchment or foil, and refrigerate for up to 4 hours. The oil on the bread keeps it from going soggy.
Can I use frozen corn instead of fresh? yes! Frozen corn works great, just thaw and pat it completely dry before charring so it gets color instead of steaming.
What can I substitute for smoked turkey? rotisserie chicken, deli chicken breast, or even thinly sliced ham all work well here. The smokiness in the spread carries the flavor even if your protein isn’t smoked.
Can I use a different bread? ciabatta is ideal because it’s sturdy and toasts well, but a good sourdough roll or hoagie roll would also hold up. Avoid anything too soft or airy though as it won’t stand up to the spread.
Can I make the corn spread ahead? for sure, the spread keeps well in the fridge for up to 4 days. Make a batch on Sunday and use it throughout the week on sandwiches or as a dip with chips - it’s ridiculous.
ingredients
For the spread:
¾ cup corn
2 tbsp cream cheese
2 tbsp mayo
1 tsp smoked paprika
⅛ tsp cumin
⅛ tsp onion powder
1-2 tbsp finely diced pickled jalapeno
1 tsp brine
⅛ tsp salt
½ lime (zest + juice)
½ cup white cheddar
For the rest:
1 long ciabatta roll
½ tbsp olive oil
200 g smoked turkey
pickled red onions
shredded iceberg
Jalapeno chips
steps
char your corn
Heat a small frying pan over medium high heat. Add a small splash of oil, just enough to cover the pan. Once the pan is really hot, add the corn with a small pinch of salt, and toss to coat in oil. Let sit until charred (about 3 minutes). Remove from heat.
make your spread
To a small bowl, add charred corn with 2 tbsp cream cheese and 2 tbsp mayo. Mix well until smooth, then add 1 tsp smoked paprika, ⅛ tsp cumin, ⅛ tsp onion powder, 1-2 tbsp finely diced pickled jalapeno, 1 tsp brine, ⅛ tsp salt and zest and juice of ½ lime.
Finely grate ½ cup white cheddar and add in. Taste and adjust to your liking.
assemble your sandwich
Slice bread open and brush with oil. Toast well.
On the bottom, layer on turkey and red onions, on the top, spread a thick layer of the spread on and lots of iceberg lettuce.
Add a layer of jalapeno chips, close the sandwich and slice. Eat right away or wrap and chill to take to the beach.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!
When you list brine as an ingredient, is that brine from the pickled jalapeños?